Perhaps I’ll start at the end of the story that I want to tell and work backwards. Mid-afternoon yesterday, 46 people stood in a circle on the driveway of the farm. I asked each person to reflect on their day and to offer a maximum of five words to describe their experience of it. There …
The farm this summer was bursting with boy campers and firmly held to the ground by the farm crew women. Here is a celebration (albeit an insufficient one because they are beyond words) to five of them, the youngest amongst us. Lauren Brady (Semester 49, Summer Farm Crew 2014): Lauren is detail oriented and our …
An exciting move is afoot in the world of Chewonki’s food system. So much of our farm and food systems focus is insular at Chewonki, as our attempts to maximize the food, fiber, and firewood produced here for here keep us looking inward in positive ways. This growing season, thanks to the work of a …
Community Partnerships with St. Philip’s Food Pantry Read More »
Three weeks into the semester, student blog entries on the Semester’s “To the Point” blog are ripe with mention of the farm and food system here at Chewonki. Between morning chores, afternoon work programs, Wednesday Sustainability classes, and weekend activities, students have been all over the farm and accomplishing much. In “Keeping Up with Semester …
Well, it hit. The first frost, I mean. The farm had its first frost in the wee hours of Thursday night/Friday morning. This means that: a) the growing season is closer to the end than the beginning, and b) we need to act on storing away all this good food for the winter. Truth be …
This weekend, Bill was featured in the Meet section of the Portland Press Herald speaking to the incredible work of our kitchen crew. Follow this link to check out the full article. The coverage is long overdue in my book: I’m of the opinion that most every press agency should be lauding Bill and crew …
Kitchen Manager Bill Edgerton featured in Portland Press Herald Read More »
Reflections from Hilary Crowell, Assistant Farm Manager Having a relationship with the food that we eat and the people who grow it ranks high in our values at Chewonki. Every October, Chewonki joins with folks around the country to celebrate National Food Day, taking a moment to pause not only to celebrate the food we …
I first decided to take a gap year not because I was tired of being a student – in fact I am always looking for knowledge – but because I needed time to learn a different way. After many-hour-long expeditions in science class and tiring but fulfilling work programs here at Chewonki, I realized there …
Reflections from Dina: A Gap Year Experience on the Farm Read More »
The following was written by a few Semester 53 students, most of whom are part of one Farm and Food Systems class that had a particularly fiery discussion about food insecurity during last week’s class: In an area as abundant in healthy, nutritious food as Chewonki, it can be hard to remember the hardships that …
by Hilary Crowell, Assistant Farm Manager My favorite kind of pumpkin is called Winter Luxury. What a perfect name! It is a beauty to look at with its cream colored webbing that softens the brightness of its orange skin and gives it an interesting visual texture. And it’s this time of year, when I start …
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